When I see chocolate and peanut butter paired together I immediately start humming “We Go Together” from the classic movie/musical Grease.  Aren’t they simply the most perfect flavor duo?  They would clearly be voted the Prom King and Queen of the dessert world.  We go to-ge-ther like shoo bop shoo wadda wadda yipitty boom de boom … !

Oh lovely friends, how I’ve missed you!  I am happy to report that I took The Exam and came out alive.  I can now return to my regularly scheduled life.  I’m sure you are all relieved.  I imagine you were all just waiting at your keyboards with bated breath for my triumphant return.  Wait … you weren’t?  Aw shucks, well … a girl can dream, right?  Anyway, to make up for my absence, I give you this moist, tender tribute to the eternal Cool Kids of the sugar kingdom … Chocolate Peanut Butter Cupcakes.

This is my go-to recipe when I need a chocolate cake.  It has a light, tight crumb that conjures up memories of the truly perfect, yet chemically-enhanced boxed cake variety.  The good news is that these cupcakes are made from scratch — no chemical additives needed!  I use a good amount of strong coffee to pull out the deep chocolate flavor.  It doesn’t make the cupcakes taste like coffee, so no need to be nervous that this will result in a mocha-flavored cupcake.

The frosting is a combo of my two loves — peanut butter and cream cheese frosting.  Hello delicious!!  The recipe calls for approximately 4 cups of confectioners’ (powdered) sugar but I suggest you try it after 3 cups to test it for the right balance of sugar and tangy cream cheese.  Then add more slowly, as needed, to achieve your desired level of sweetness.  If you are aiming for a full sugar rush effect, go for the full 4 cups!  I used all-natural peanut butter and it worked just fine.  Be sure that your peanut butter is well-mixed prior to adding it to the frosting so that it doesn’t separate.

Then top these bad-boys with some chocolate sprinkles.  Some salted peanuts.  Because, you know what?  They go together like shoo bop shoo wadda wadda yipitty boom de boom …

Chocolate Cupcakes with Peanut Butter Frosting
Inspired by Sour Cream Chocolate Cake with Peanut Butter Frosting from Sky High Cakes

For the cake:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups strong coffee*
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
chopped peanuts (optional)
chocolate sprinkles (optional)

For the frosting:
10 ounces cream cheese, room temperature
1/2 cup (1 stick) butter, softened to room temperature
2/3 cup peanut butter**
~ 4 cups confectioner’s sugar

Directions:

- Preheat the oven to 350 degrees.  Grease and flour two regular-sized muffin trays or line with cupcake liners.
- Turn on the coffee maker and make a cup of strong coffee.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda and salt.  Use a whisk, large fork or spatula to thoroughly combine.
- Add the sour cream and oil.  Whisk or stir with a spatula to combine.
- Slowly add the coffee and stir to combine.  Blend in the vanilla and vinegar.
- Scrape down the sides of the bowl.  Add the eggs, one at a time.  Mix until completely combined.
- Pour into prepared muffin tins.  Fill each tin about 3/4 of the way full.
- Bake for 23-25 minutes or until a toothpick inserted in the middle comes out clean.
- Remove the cupcakes to a wire rack to cool.  Let cool completely before frosting.
- While the cupcakes cool, prepare the frosting.  Using a stand mixer or a hand mixer, beat the cream cheese and butter together until thoroughly combined.  Beat until the mixture becomes light, fluffy and smooth.
- Gradually add the confectioners’ sugar 1 cup at a time.  After adding 3 or 4 cups, check for the proper amount of sweetness.  Continue adding sugar to taste.  If you are using regular peanut butter (which already has added sugar) you will probably need less.
- After adding the sugar, beat until the frosting is a consistent texture, light and fluffy.  Add the peanut butter and mix until completely combined.
- Frost the cupcakes as desired and top with peanuts and sprinkles.

Makes roughly 28 cupcakes.

* If you don’t have coffee or are sensitive to it, this can be replaced with water.  The finished cupcakes do not taste like coffee but it really makes the chocolate flavor pop.

** I used all-natural peanut butter and it worked just fine.  I was worried that it would cause the frosting to separate, but it didn’t.  If you use regular peanut butter be sure to check the frosting for the level of sweetness before adding all the sugar.

Similar Recipes:

• Lemon Cupcakes with Raspberry Cheesecake
• Mini Cherry Cupcakes
• Peanut Butter Oatmeal Chocolate Chunk Cookies
• Black & White Sesame Cupcakes

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